Many people have said that eating “Ethiopian-style” forces the diner to rethink common assumptions about eating. This is mainly due to the foundation of nearly every meal is “injera”, a unique rubbery pancake made from teff, the staple carbohydrate in Ethiopia. With its tangy, bitter and slightly sour taste, injera is unlike anything many travellers will have tried before. Ingera replaces plates, bowls and utensils and is topped with mounds of delicious arrays of spicy stews “wot”. Diners break off a piece of injera (often shared among a group) and use it to scoop up the accompaniment. Ethiopia is also famous for kitfo (mince meat cooked lightly with spices), tibs (small strips of meat served with injera) and tere sega (raw meat served on very special occasions).
Ethiopia is also world-renowned for its coffee claiming to be its original home. Coffee remains a daily staple for almost all Ethiopians. “Bunna bets” or coffee houses are everywhere in Ethiopia – coffee is traditionally drunk very strong and short with sugar and sometimes with the herb, rue. Experiencing a traditional coffee ceremony during important; it typifies Ethiopian hospitality and is a lengthy procedure that marks friendship and respect.
The lager industry is also growing rapidly in Ethiopia, offering a range of brands and you can also try the tella, a local brewed beer. For wine-lovers, the wine industry is gradually expanding by producing standard high-quality wines, particularly in the Rift Valley where vines have been imported from France.
Alternatively, the local honey wine (“tej”) will allow you to experience another popular tipple with the locals.
Delicious and healthy fresh juices made of papaya, mango, avocado, orange or guava, depending on the season are also affordable and widely available – and are popular with both locals and visitors.
Your Inside guides will be able to advise you on local food culture and food traditions.